Quick Chicken Enchiladas Verdes
Rotisserie chicken + jarred salsa verde wrapped in corn tortillas, topped with melty cheese and baked until bubbly. Serve with orange juice and fresh fruit for a vibrant, weeknight dinner.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 38g
Ingredients
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Open the appInstructions
Step 1
Heat oven to 375°F. Stir shredded chicken with 1 cup salsa verde and lime juice in a bowl.
Step 2
Spread remaining 1 cup salsa verde on the bottom of a 9x13 baking dish.
Step 3
Warm tortillas in a dry skillet 20 seconds per side until pliable, then dip lightly in salsa.
Step 4
Fill each tortilla with 3 tablespoons chicken, a pinch of onion and cilantro. Roll tightly and place seam-side down in the baking dish.
Step 5
Sprinkle cheese evenly over enchiladas. Bake uncovered until cheese melts and edges bubble, 12–15 minutes.
Step 6
Garnish with remaining cilantro and onion. Serve hot with orange juice and fresh fruit.
Tools you’ll need
- 9x13 inch baking dish
- 12-inch skillet
- mixing bowl
- tongs or fork
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